Real Butterscotch Pudding [TWD]
Whenever I have thought of butterscotch, I think what came to mind were butterscotch chips and pudding cups with caramel colored cream inside. Never had I ever considered that butterscotch actually meant butter and scotch…and brown sugar.
1/2 cup (packed) light brown sugar
3 Tablespoons water
1 3/4 cups whole milk
1/2 cup heavy cream
3 tablespoons white sugar
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
3 Tablespoons butter, softened
2 teaspoons vanilla extract
2 Tablespoons Scotch whiskey
- Combine the brown sugar and water in a medium heavy-bottomed saucepan over medium heat and bring contents to a boil, stirring to dissolve the sugar. Lower the heat and boil for 2 minutes. Add 1 1/2 cups of the milk and the cream and bring to a boil.
- Beat sugar and egg yolks together in a medium bowl for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and beat just to mix, then add the cornstarch and salt. Beat on low, just to blend.
- While slowly beating the mixture, very slowly pour in the hot milk mixture, beat for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat–making sure to get into the edges of the pan–until the pudding thickens and a few bubbles rise to the surface and pop (about 2 minutes). Remove from heat and transfer contents back to the mixing bowl.
- With your beater on low add the butter, vanilla and scotch and mix until everything is evenly blended.
- Divide the pudding equally into 6 ramekins. If you don’t want a skin to form, place a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the pudding for at least 4 hours.
Yield: Makes 6 servings
Source: Adapted from BFMHTY by Dorie Greenspan